Versatile Basil Vinaigrette
From Stonesoup
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As an Australian I love shortening words wherever possible. For example the dishwasher is called the ‘dish’ and this basil vinaigrette becomes ‘bas vin’. I’m not sure how David Tanis would feel about that but I think it has a nice ring to it.
I’ve simplified David Tanis’ recipe because I can’t help myself! David uses shallots and he uses much more oil than me. See the ‘variations’ for the original quantities and ideas for uses. He also lets the dressing sit for 1/2 hour before using and instructs that it’s best used within a few hours.
makes: a bit over 1/2 cup
takes: 15 minutes or less
1 clove garlic
3 tablespoons red wine vinegar
small handful basil leaves, torn
1/2 cup olive oil
1. Smash garlic with a generous pinch of salt to form a paste. I use the side of my knife on a chopping board but you’re welcome to use a mortar and pestle.
2. Macerate garlic, vinegar salt and basil leaves in a small bowl or bottle. 10-15 minutes or less if that’s all you’ve got.
3. Whisk in the olive oil. See below for serving ideas.
Variations
david’s version – 2 shallots finely diced, 2 cloves garlic smashed with salt to a paste, 3-4 tablespoons red wine vinegar, small handful basil leaves, 1.5 cups olive oil. Remove basil before serving (I missed this step and left it in… extra fiber!).
more wintery – if it’s not basil season where you are try rosemary leaves or thyme. Remove these before serving.
different vinegar – sherry or a sharp cheapish balsamic would also work. Or try white wine vinegar.
with tuna – crush 1 teaspoon fennel seeds and rub onto two tuna steaks or other fish fillets that have been rubbed with oil. Season and grill or cook in a pan on a medium high heat for 3-4 minutes each side. Serve fish drizzled with the ‘bas vin’.
tomato & pepper salad – drizzle over sliced super ripe tomatoes tossed with finely sliced red capsicum (bell pepper).
green bean salad – simmer green beans in salted boiling water until tender – about 5 minutes. Drain and cool. Toss in the ‘bas vin’ and serve as a side or top with a couple of sliced hard boiled eggs.
potato salad – simmer unpeeled whole new or other small waxy potatoes in salted water until tender. Drain and cool a little. Slice thickly and toss in the ‘bas vin’.
drizzled on soup – I had some from the fridge drizzled on a minestrone-ish soup for lunch the other day. Divine!
lively green salad – brings a surprising depth of flavour to a simple green salad.
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